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Homemade tomato soup with grilled cheese is a kid favorite around here. We rotate a few variations depending on what we have in the fridge. Last week's video was one of those make do with what you have moments. Nonetheless, it worked out and we loved it.

Here's a breakdown of what we used.



2 (16oz) cherry tomato packs

8 - 12 garlic cloves (depends on size)

1 onion, thinly sliced

6 to 8 basil leaves

1 cup water

1 - 2 cups broth (veggie or chicken)

3 tbsp EVOO (extra virgin olive oil)

1/2 tsp oregano

Salt & Pepper to taste

*optional - cream

NOTE: Broth can be made with water and bouillon of choice.


Preheat oven to 400 degrees. Line a baking sheet with parchment paper for easier clean up.

Drizzle about a tablespoon of EVOO over tomatoes and garlic (I keep the skin on but do you). Season with salt and pepper. Roast tomatoes and garlic for 40 to 45 minutes.

While tomatoes are roasting, sauté onions over medium heat with EVOO. Aim for caramelization. I don't always have time do this but I get as close as I can. Complete caramelization takes about 20 to 25 minutes, with constant checking so onions don't burn.

When tomatoes and garlic are done, cool for 5 to 10 minutes. Remove garlic skin, add to blender with 6 basil leaves and oregano (reserve 1 to 2 leaves for garnish). Blend until smooth. Add onions and 1/4 to 1/2 cup of water to the blender and blend again.

Heat broth in a stock pot. If you like thicker soup, start with one cup of broth and add more until desired consistency.

Add tomato mixture to the pot. Use about 1/2 cup water to rinse blender cup and add the leftover bits to the pot too. We don't waste that.

Bring to a low simmer and taste for salt.

Again, if you want more liquid, add at this time and bring to simmer.

Finish with a tablespoon of cream and chopped basil.

Serve with your favorite grilled cheese or panini.


Xx Dee

Tomato soup has approximately 1.5g of fat, 36g of carbs and 3.5g of protein. Opted for a panini type sandwich for protein.



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